This simple stir-fry makes a good base for a fasting-day meal. You could add some cheese, nuts, pulses or maybe some lean meat to make a nutritious, filling supper dish.

Eggplant, pepper and kale stir-fry (serves 1)

Ingredient

Calories per serving

2 tbsp sunflower oil

248

250g eggplant/aubergine, diced

61

1 small red pepper, quartered and sliced

8

40g kale leaves, stem removed, torn into 2-inch pieces

20

salt and pepper (or other spices, to taste)

0

Total calories per serving: 340

Method: Heat the oil over a medium-high flame until it’s good and hot, then stir in the eggplant/aubergine pieces and cook, stirring often, for about five minutes until the eggplant is soft and beginning to brown. Add the pepper, cook for another minute or two, then turn the heat down a little and stir in the kale. Cook until the kale is just wilted, season, and remove from the heat.

This is such a simple soup and tastes so good for so few calories. Both my teenagers assert that this is their second favourite soup – and their favourites are different, so this is a good way to please everyone. I’ve made four batches of it today (still having a bit of a tomato glut!).

Roasted tomato and garlic soup (serves 3)

Ingredient

Calories per serving

2 tbsp olive oil

80

750g heirloom tomatoes, cut into chunks if large

45

4 cloves garlic, peeled

6

salt and pepper

0

Handful of basil leaves

1

Total calories per serving: 130

Method: Heat your oven to 350°F/180°C. Arrange the tomatoes and garlic in a single layer on a baking sheet and drizzle the oil over the top. Sprinkle some salt and fresh pepper over and then roast for about 45 minutes. Remove from the oven and using a slotted spoon, transfer the tomatoes and garlic to a blender or food processor. Pour the juices from the pan in with them and add the basil leaves. Blitz until smooth and serve immediately (or cool the soup and freeze it for later use).